Mandarin Quinoa Salad with Honey Sesame Haloumi

So many flavours in this dish! It takes a bit of prep but absolutely worth the time.
The honey sesame haloumi is sooo delicious!

Note: We used the pre-cooked beetroot available from the vegetable department in most leading grocery stores but if you have the time, fresh is best!

Hint: Ground sumac is a spice that has a lovely citrus type flavour and works beautifully in this salad but you could replace with paprika or leave it out altogether.

Tip: You can cook quinoa ahead of time and freeze in portions ready to use.

Prep time: 15 mins
Cook time: 20 mins

Gluten Free

Lunch & Dinner

Nut Free

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/4 cup of uncooked quinoa

1 small mandarin (80g whole)

2 teaspoons of extra virgin olive oil

1/2 teaspoon of ground sumac

1 medium (50g) pre-cooked beetroot, cut in wedges

1/2 small fennel bulb (50g) sliced

sea salt and fresh cracked pepper to taste

fresh fennel fronds to serve (optional)

Honey Sesame Haloumi

1 teaspoon of extra virgin olive oil

30 grams of haloumi, sliced

2 teaspoons of sesame seeds

1 tablespoon of fresh mandarin juice

2 teaspoons of apple cider vinegar

Method

Cook the quinoa according to the directions on the pack and set aside.

Zest ½ of the mandarin and set aside then peel and cut the mandarin in half. Slice 1 half in circles then halve those circles, juice the other half for the dressing.

Heat oil in a pan over medium high, add the cooked quinoa and sumac. Cook stirring for 1 minute then stir through the zest. Transfer the mixture to a serving bowl and add the fennel, mandarin slices and beetroot. Season to taste with salt and pepper and toss gently.

For the Sesame Haloumi, coat one side of the slices in the sesame seeds. Heat the oil in the same pan to medium and place haloumi slices in, seed side down, cook for 1 minute or until golden. Turn slices over and cook for another 30 seconds.

Drizzle honey over and around the haloumi and allow to bubble for 15 to 20 seconds. Remove, chop and place on top of salad.

Add the mandarin juice to the pan and simmer for 1 minute or until reduced by half. Stir in vinegar then drizzle the sauce over the salad. Top with reserved fennel fronds if using.

Calories: 526
Protein: 17.7
Carbs: 47.4
Fibre: 8.3
Fat: 28.7

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